November 28, 2012

Vegan Fruit Cake Bread Recipe

Ahhhh, Christmas is less than a month away and there is nothing better than celebrating the lead-up with a freshly baked vegan fruit cake. I am actually not a fruit cake person myself, but I know that others around me absolutely love them so here is my Nanna's version of a vegan fruit cake. It is so so easy to make and turns out so deliciously and extremely 'moist' ... I have to find another word to use for that haha. This is truly a no-fail recipe... you just stick everything into a bowl, pour it into a baking tin and bake. It really is that simple. Anyway, I can't believe how quickly Christmas has arrived this year... it is three and a bit weeks away and I have not yet bought any presents or organised what we will be cooking or doing on Christmas day. What will you be doing? I can already tell this is going to be a hot hot hot Christmas here in Australia! Weeeeee! I really hope you all have an amazing Christmas and a lovely relaxing holiday :)

Add any of your favourite yummies... such as cherries, nuts, lemon rind, orange rind, ginger or anything else you desire!

You could also bake it in a bundt tin. The centre stick allows the cake to cook quicker and be evenly baked.

You could make a yummy icing for this cake if you wish.

I have seen cake being served on a photo frame. This is such a great idea as you can purchase a nice frame, put a cute photo in it, sit the fruit cake on top and tie a ribbon around it. What a sweet serving idea!

You could buy a pretty baking tin, bake the cake and gift it in the pretty tin!

I made one large loaf today and one mini one. I DID add 1 cup of frozen fresh chopped cherries and used homemade apple puree with Bakran apples (also known as love apples - they are heart shaped when cut in half and have red flesh) from our garden. I used sherry instead of rum (but only because I had that but no rum).

Oh, My, Hat, Madison! Bloody wonderful. The children were making ALL sorts of appreciative noises at afternoon tea. a definite win.

I also made another mix, with fruit juice instead of liquor, and made them into cupcakes. Needless to say, my husband was likewise groaning as he ate one, about an hour ago. :)Note to self (and if you're interested): spray the patty pans next time, and bake at 170 degrees for about 22 minutes.

I'm going to bake another batch for the Animal Liberation ACT stand to sell at the Christmas Eco Market this Friday evening at the Canberra Environment Centre.

And yes, I'm still going to make mini loaves for the children's teachers. I really cannot thank you enough. xx

Hello! To be honest, we have always eaten it within the first couple of days so I have not yet tested how long it lasts. However, I do believe it should last a few days to a week in an airtight container :) Thanks for your comment!

It looks delicious! What would you recommend serving it with? Any sauces you can think of? I need to bake a vegan cake for a friend at Christmas and had no idea where to start until I found this :-) I was just thinking about custard...but I guess that's a no no! lol

Hello! Thank you :) Custard would be so delicious... I think that fruit cake and custard is the ultimate match. I have also eaten fruit cake with lemon icing and vegan butter cream. I would love to hear what you do with it!

I made this for my mom's birthday cake -- her bday is Christmas Day. I made it in a bundt tin like you suggested, and it turned out great. I used dried cherries, currants, raisins, mango and candied papaya. For the icing, I made a drizzle icing in my food processor with a bit of Earth Balance, a few tbs of soy milk, vanilla extract and a cup or two of powdered sugar. Thanks so much for sharing your recipe!

could You clarify the pineapple thing? Can I use canned one in the liquid? These are rings so should I put them into a blender and make them into a paste before adding?What about gluten free option? Would it work, what do You think?

Hey, could You, please, clarify the pineapple part a bit? Can I use canned pineapple in liquid that are ring-shaped? Should I then put them into a blender at first to smash them into a paste? What about gluten free option? Do you think, it would work?